Tag Archives: mint

Not many veggies can give you such a crunchy watery experience as kohlrabi does. Because I really find it special, I’ve decided to build up to the fame of this rather unknown member of the cabbage family.

There are two ingredients that I love adding next to the kohlrabi and that is fresh mint and ground pepper. As simple as that! From now on you can start playing with colors and textures, choosing either an olive oil based dressing or a rich tahini cream to soak the entire thing. In the salad here I mixed carrots and purple cabbage while the white kohlrabi got turned into spaghetti for a more gourmet look.

Tomatoes are also something you can consider, but careful not making it too watery. Last touch was mixing all ingredients together with a superfluid tahini dressing in which I have already incorporated the ground pepper.

Everybody agrees upon the high detox power of greens. And there’s no better way to start the day than with a big mug of green smoothie. Trust me, you will feel the effects in no more than a week: more energy, lighter body, brighter eyes! It is true that you need a good blender for that, but it’s totally worth it.

You can actually have any kind of greens you wish, even the ones that wouldn’t taste so good in salads, like radish, kohlrabi or carrot. Not to mention the incredible array of wild edible greens! If you do have access to something like this, it would make the best detox ever.

Just add the fruits and the leaves in the blender, along with a few cups of water and mix until you get the specific smoothie texture. My usual add-ons are:

– one or two tsp of spirulina/ chlorella powder (any other green powder is welcomed)

– a handful of mint, basil or melissa leaves

– grated ginger

As much as you can, try to go with local, seasonal ingredients. If you’re a first timer, start in summer, so you can have plenty of fruits and greens to choose from.

some smoothie making snapshots

more about food combining here, here and here – depends how far you want to go with it 🙂

Every time I want to have a colorful impressing dish, I make this wonderful pate, which goes perfect as a spread on any vegetable.

I drop in the blender hydrated sunflower seeds, grated beetroot, lemon juice, salt and coriander powder. If you wish, you can add a bit of oil, but it’s not really necessary as the seeds provide enough fat. In summertime, fresh mint goes excellent as well. That’s it!

Along the time I tried a few types of mayonnaise, some of them occurring unexpectedly from one dressing or another. Let me tell you about my favorite ones.

The one and only is the avocado mayo, righteously deserving all its fame and glory. It’s also incredibly easy to prepare: you just crush the avocado (fork/blender) and mix it with cold pressed sunflower oil, mustard, lemon juice and salt. Its best companions are green onions and cucumbers, but I felt that it could also taste nice on kohlrabi (as in the above picture) or in a chickpeas based salad (as in the picture below).

Here I garnished it with peppers, tomatoes, raisins and fresh mint.

It happened that one day I’ve tried a mustard dressing that turned out to be pretty similar to mayonnaise. I simply mixed mustard, olive oil, onion flakes (previously rehydrated) and lemon juice in the food processor (you can also use the immersion blender). If you’re not happy with the texture, help yourself with some starch flour. At the end I spiced it up with salt, black and red pepper and serve it on a cabbage, carrot and parsnip salad. Mayo certainly asks for roots!

The third one is a tahini based mayo and it’s slowly turning into a favorite 🙂 You will get an amazing flavor only if by using a good quality balsamic vinegar. Besides that, you need olive oil, salt and ground flaxseeds – so it goes creamy enough and adds up to those omega 3 and fiber levels! Its superdelicious oily taste is again well balanced by pepper – use any type you wish according to your taste.

Again with coleslaw (cabbage, carrot and celeriac) and green garlic on top. I’m sure you can crush it inside the mayo if you’re a true garlic lover!

Ever since I’ve encountered cashew I found it intriguingly soft and exotic. The best part of it is that you can easily turn it into a salty spread or a delicious desert. Either way, be generous with the lemon juice.

For this one I used fresh mint, garlic and salt. Put the hydrated nuts into the food processor, add the seasonings and mix well. I was inspired by the way my mother use to stuff the peppers with soft cheese and then slice it, but I have to admit the texture here is not firm enough as the cheese 🙂 Better serve it as a spread on any kind of peppers or leaves.

If you don’t have enough cashew, you can easily incorporate some grated coconut and carrot. Instead of fresh mint, use dry one or simply mint water . Just get rid of the garlic and you’ll get a pretty fancy spread. Serve it with pomegranate seeds and juice and you’ll have a winner for the dinner!